Fattoush-Inspired Salad and Chicken Breasts
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Fattoush-Inspired Salad and Chicken Breasts

Fattoush-Inspired Salad and Chicken Breasts

with Spiced Pitas and Feta Cheese

Everything about this salad delights! From our beloved shawarma spice blend to the crispy pita and chickpeas, we can't get enough. All that layered with a roasted garlic dressing and tossed with herbs and fresh veg; we know you'll love it as much as we do!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

370 mL


1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

2 unit

Garlic, cloves

2 unit

Pita Bread

(Contains Wheat)

113 g

Baby Tomatoes

7 g


30 g

Mixed Olives

(Contains Sulphites)

2 unit

Green Onion

2 tbsp

White Wine Vinegar

(Contains Sulphites)

160 g

Sweet Bell Pepper

½ cup

Feta Cheese, crumbled

(Contains Milk)

2 unit

Chicken Breasts

Not included in your delivery

1 tsp


5.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1033 kcal
Fat55 g
Saturated Fat11 g
Carbohydrate75 g
Sugar10 g
Dietary Fiber11 g
Protein59 g
Cholesterol129 mg
Sodium1285 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Parchment Paper
Aluminum Foil
Measuring Spoons
Large Bowl


Prep chickpeas and garlic

Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Add chickpeas, half the Shawarma Spice Blend and 2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Peel garlic, then toss peeled cloves with 1/2 tbsp oil (dbl for 4 ppl) on a small sheet of foil. Wrap tightly and place on the same baking sheet.

Bake chickpeas, garlic and chicken

Bake in the middle of the oven until chickpeas are almost crispy, 10-12 min. When almost crispy, carefully remove the baking sheet from the oven, stir chickpeas, then cover loosely with foil (or another baking sheet). Return the sheet to the oven and continue to bake until chickpeas are crispy, 6-8 min. Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the bottom of the oven until cooked through, 10-12 min.**

Toast pitas and roast chicken

Meanwhile, cut pitas into 1-inch pieces. Add pitas, remaining Shawarma Spice Blend and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Bake in the top of the oven until golden-brown and crispy, 5-6 min.


Meanwhile, halve tomatoes. Thinly slice green onions. Core, then cut pepper into 1/2-inch pieces. Drain, then roughly chop olives. Roughly chop parsley.

Make dressing

Add roasted garlic cloves to a large bowl. Using a fork, mash cloves. Add vinegar, 1 tsp sugar, 2 tbsp oil and 1 tbsp water (dbl all for 4 ppl). Season with salt and pepper, then whisk to combine.

Finish and serve

Add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta to the bowl with dressing. Toss to coat. Divide spiced pitas between bowls, then top with chickpea mixture. Sprinkle remaining feta over top. Thinly slice chicken. Plate chicken on top.